Tuesday, October 27, 2009

Pumpkin Mac and Cheese

I used up some of my excess pumpkin puree by stirring it into homemade mac and cheese. It was really good, and added a great color, without that tell-tale pumpkin flavor. I actually wished I had more puree to add to it- I only had 2 tablespoons. I'd like to try 1/4- 1/3 cup sometime. The kids are so excited about Halloween and everything pumpkin right now; they were excited to try "Pumpkin Mac and Cheese". :)

I used my usual mac and cheese recipe, but changed around the cheese and milk a little. I used a mix of sharp cheddar, pepper jack, and feta. I used 13 oz. of cheese in all; 8 oz. was sharp cheddar, about 7 oz. was pepper jack, and the rest was feta. I increased the milk and pasta a little bit too. I topped the dish with smoked provolone.

We had this for dinner last Friday, and the kids ate it as a "TV Dinner" while watching a Halloween movie.

Cook pasta according to package directions. You may want to undercook it by a minute or so, as it will cook more in the oven. Drain; pour into a greased 1 1/2 quart casserole dish. Meanwhile, in a medium saucepan, melt butter. Blend in flour with a whisk, then add milk; cook and stir until thick and smooth. Add pepper, dijon mustard, garlic powder, chili powder, Worchestire sauce, and hot sauce. Remove from heat, and add cheese, stirring in a handful at a time, until melted. Stir in pumpkin puree. Pour sauce over pasta, and fold gently to combine. Sprinkle with paprika, if desired, and any toppings you are using (sliced tomatoes, bread crumbs, etc). Bake at 350* for 20-25 minutes or until bubbly and very lightly browned on top. Yield: 6 servings

About Me

I love living overseas- I've now spent over half my life living in other countries! I love food and travel. I hope you will enjoy the recipes and photos I share with you. If you have questions, (nice) comments, or feedback about a recipe or something else, I'd love to hear from you!